Tomorrow + Coconut Macaroons


i'm not gonna be afraid
of anyone

and i will maybe
wear a big

and i will sing loud

and i will dream sweet dreams

and wake up with a yes
in my mouth
ready to embrace all this 

but mostly

i will soak up this hot sunshine
and remember that the real world is 
music and cold water and starry skies and warm breezes
and amigos and familia 

and delicious things:

i'm trying to keep it real over here. 

And it's amazing to me
that after one of the worst weeks ever
i am suddenly reminded of how 
this world is so sweet. 
So dear. 
So good. 


Coconut Macaroons
from Epicurious. com, cred. Gourmet Magazine, 2005

1 large egg white
1 tablespoon sugar
1/4 teaspoon vanilla
3/4 cup sweetened flaked coconut

Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter and flour foil, knocking off excess flour.
Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into fourths, then drop in 4 mounds (about 2 inches apart) onto baking sheet.
Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.